Xianghe Restaurant (Oriental Huada Plaza Branch)
Sichuan cuisine · ⭐ 3.7
No. 177 Beiquan Road, Building 1, Unit 205
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 177 Beiquan Road, Building 1, Unit 205. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Free-Range Chicken, Kung Pao Chicken, Pork Belly with Tea Tree Mushroom.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 3.7
- Address: No. 177 Beiquan Road, Building 1, Unit 205
- Popular dishes: Cold-Mixed Free-Range Chicken, Kung Pao Chicken, Pork Belly with Tea Tree Mushroom, Oil-Poured Crisp Eel, Hot-Mixed Hairtail
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Dishes
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Pork Belly with Tea Tree MushroomPork belly stir-fried with tea tree mushrooms, offering a savory and tender dish with earthy mushroom flavor.
Oil-Poured Crisp EelA dish made with fresh eel slices, blanched and then drizzled with hot oil and seasonings for a crispy texture and rich aroma.
Hot-Mixed HairtailA dish made with fresh hairtail fish, tossed with spicy seasonings and served chilled or at room temperature for a bold, aromatic flavor.
Xianghe Lung SlicesXianghe Lung Slices is a Sichuan dish made with pig's lung and spices such as chili and Sichuan pepper. It has a tender texture and a spicy, numbing flavor, making it a specialty of Sichuan.
Fermented Rice Noodles with Pig IntestinesA spicy Sichuan dish featuring tender pig intestines and fermented rice noodles, slow-cooked in a rich, aromatic sauce.
Scallion-flavored Pork KidneyA dish made with pork kidneys stir-fried with scallions, known for its savory aroma and tender texture.
Crab Roe TofuCrab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
Shredded Pork with Leek GreensScallion pork stir-fry is a Chinese dish made primarily with pork tenderloin and scallions. The pork is sliced into thin strips and marinated with seasonings, while the scallions are washed and cut into segments. Heat oil in a wok, add the pork strips to cook until just done, then quickly stir-fry with the scallions. Season to taste and serve.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.